(2) 1 ball of ice cream, a few grains each of watermelon and cantaloupe (scooped into balls), a few diced kiwis, honey beans and dumplings.
(3) Brown sugar sauce: 70g brown sugar, 40g hot water, 1 tbsp malt syrup, 1/4 tsp brandy.
How to make:
1: Mix ingredients (1) together (Picture 1), divide into 10 pieces, roll into rounds, cook in boiling water (Picture 2), remove and soak in ice water to cool (Picture 3), then pull out and drain.
2: Combine ingredients (3) (except wine) and bring to a boil. Turn off heat, add wine and set aside to cool.
3. Arrange watermelon balls, cantaloupe balls, diced kiwi, honey beans and dumplings in a container, then scoop in ice cream and drizzle with brown sugar sauce to serve
Watermelon Australian Cheese
Ingredients: 80g watermelon, 40g Australian cheese, 10ml sour sauce
Preparation:
1. Slice watermelon into triangular slices and hollow out the center. hollowed out and filled with Australian cheese.
2. Drizzle in a little sour sauce to add a little acidity.
Eugenia Jelly
Ingredients:
(1) 2 tbsp dried eugenia, 2 tbsp dried lemongrass, 920g boiling water.
(2) 1.5 tsp pearl powder, 180g granulated sugar.
How to make:
1. Soak the dried chamomile and dried lemongrass for 1 minute, then boil, and strain the chamomile and lemongrass through a strainer.
2. Add the blended ingredients and cook to dissolve, turn off the heat.
3. Pour into molds, allow to cool and set, refrigerate and serve. Alternatively, you can decorate the surface with gold leaf to add more beauty.
Black Forest Cake
Main Ingredients: Chocolate Cake Blanks, Canned Black Cherries
Ingredients: Cream, Cherry Wine, Powdered Sugar
Methods:
1. Cut the triangular chocolate cake blanks into three pieces.
2. Spread the buttercream evenly.
3: Top with black cherries cooked in cherry liquor.
4: Arrange another slice of chocolate cake and process as above.
5: Place another slice of chocolate cake and spread with buttercream.
6, squeeze a buttercream flower on the cake, put a red cherry, and finally sprinkle with chocolate chips and powdered sugar.
Assorted fruits and sago
Ingredients:
1, sago: 100g
2, almond milk: one ear
3, sugar: 5 tablespoons (according to personal taste)
4, various seasonal fruits (such as mango)
5, three flowers of evaporated milk: 2 tablespoons
Method:
1, boil water, then put it in a boiler, and then put a red cherry on top. p>1: Boil water, pour in sago, wait until it comes to a rolling boil again, remove from heat and soak for 20 minutes, then soak in cool water.
2, wait for the water to boil again, pour in the soaked sago, and when the sago is cooked until transparent, add the whole almond milk and evaporated milk, bring to a boil, turn off the heat, let it cool, and put it in the refrigerator for later use.
3. Wash, peel and dice various seasonal fruits.
4, sucked full of almond milk sago, fishing in a beautiful glass container, a bowl of sago fish is ready.
Pistachio Cheese Ball
Materials for 30 servings: 100g feta cheese, 200g fresh lactic acid, 1 teaspoon freshly ground black pepper, 1/2 handful of coriander (about 30g), 120g pistachio kernels, 30 toothpicks.
Making time: 50 minutes
Calories per serving: about 55kcal
Method of preparation:
1. Place the feta cheese in a bowl and grate it with a tablespoon, then add the freshly grated cheese and black pepper, and whisk them together until the dressing becomes sticky.
2: Wash the coriander, drain, chop the leaves and mix into the dressing.
3. Chop the pistachios into small granules. Using a teaspoon, scoop out a pinch of the creamy dressing and roll it into a ball the size of a dollar coin in your hands, then roll it in the pistachio granules.
4. Refrigerate the cheese balls. When ready to serve, arrange on a flat plate and insert a wooden fork or toothpick into each ball, if you like.
Note: Some of the cheese can be rolled in other nuts, such as chopped pecans, to add flavor and visual variety. For a heavier flavor, blue cheese may be substituted for feta.
(The above food, in the decoration of some can be omitted, but in order to pursue the beautiful, if you are not afraid of trouble, but also can try)